This beautiful Chickpea Dill Salad takes just minutes to put together! It is refreshing and delicious with Greek flavors from the dill dressing. Crumbled up tofu soaks up the dressing to sub as vegan feta! Make ahead and serve as is or in pita bread. Glutenfree Nutfree
In a bowl add the chickpeas, onion, tomatoes, parsley, apple, spinach, tofu and toss well.
In another small bowl, add the dressing ingredients and mix well. Then pour the dressing all over the chickpea bowl and toss well to coat. Taste and adjust salt and flavor, adding more salt or lemon juice as needed. Chill for 15 minutes to half an hour and then serve.
This is a great summer salad to be served as a side at your picnics. Serve as is or in pita bread or add it to lettuce cups, sandwiches, garlic bread and serve . Store: store dressing and ingredients separately is planning to store more than a day. Refrigerate for upto 4 days
Chickpea sun: use navy beans or other white beans
roasted red bell peppers would be a delicious addition as well
Instead of the apple, add some sliced or halved grapes
To make this Soyfree - use non soy based vegan feta or just omit
not a fan of dill? You can still make this salad using any other fresh herb instead of the
Onion sub: Use sliced zucchini
Garlic substitute: Use 1/2 teaspoon dried oregano and 1/4 teaspoon white or yellow miso.